Tuna and Pineapple Salad with Yogurt Dressing

Ingredients

• Lettuce1 cup (35 g)
• Pineapple1/2 cup (85 g)
• Edamame1/4 cup (40 g)
• Corn1/2 unidad (125 g)
• Lemon Juice1 tablespoon (15 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water for 12-15 minutes.

2. 2

   Step 2

   When there are 4 minutes left to remove the corn, add the edamame to the pot and cook.

3. 3

   Step 3

   Remove all together and drain.

4. 4

   Step 4

   Simultaneously, peel and cut the pineapple. Place in a salad bowl.

5. 5

   Step 5

   Drain the tuna and add it.

6. 6

   Step 6

   Cut the lettuce leaves and add.

7. 7

   Step 7

   Add the beans and the cooked corn. You can replace the beans with fresh peas.

8. 8

   Step 8

   For the dressing: Mix the plain yogurt, lemon juice, mustard and salt and pepper to taste.

9. 9

   Step 9

   Pour the dressing over the salad and mix before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Pineapple Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.